Breakfast Casserole Eggs (Print Version)
# Ingredients:
01 -
2 to 3 cups of shredded cheddar cheese.
02 -
6 to 10 large eggs, depending on preference.
03 -
2 cups of milk.
04 -
6 slices of stale bread, cut into small cubes.
05 -
A pinch (or more) of salt.
06 -
Some freshly ground black pepper.
07 -
1/2 cup of thinly sliced mushrooms, if you'd like.
08 -
1 teaspoon of Herbes de Provence, optional.
09 -
1/2 cup of chopped broccoli, optional.
10 -
1 cup of diced ham or cooked sausage, optional.
11 -
1/4 cup of finely chopped green onions, optional.
12 -
3 slices of crispy cooked bacon, crumbled (optional).
13 -
1/4 to 1/2 teaspoon of curry powder or cumin, optional.
14 -
1 cup of sweet yellow corn kernels (optional).
# Instructions:
01 -
Set your oven to 350°F and let it heat up.
02 -
Crack the eggs into a big bowl and whisk them up. Stir in the milk and shredded cheese, followed by the bread pieces. Make sure everything gets soaked.
03 -
Toss in your chosen mix-ins along with the salt and pepper. If the ingredients aren't fully covered, add a few more beaten eggs.
04 -
Grease up a 9x13-inch casserole dish with butter. Pour the mixture into the dish evenly.
05 -
Pop the dish in the oven for about 50 to 60 minutes until the center is firm and the top is golden.
06 -
Take it out and let it cool for 10 minutes before digging in.
# Notes:
01 -
Adding more eggs gives it a firmer texture.
02 -
Cook mushrooms beforehand to get rid of any extra water.
03 -
You can prepare this ahead, even the night before.
04 -
If the bread is still fresh, give it a quick bake at 200°F for 10 minutes to dry it out.